Food Safety
Allergen Information
In accordance with Regulation (EU) No 1169/2011, comprehensive information regarding substances or products causing allergies or intolerances used across our kitchen preparations is available below.
Cereals Containing Gluten
Wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof.
Crustaceans
Crabs, lobsters, prawns, Dublin Bay prawns, and products made from crustaceans.
Eggs
Whole eggs, yolks, whites, and derived preparations (dressings, pasta, coatings, and puddings).
Fish
Freshwater and saltwater fish, gelatines, and products prepared with fish extracts.
Peanuts
Whole peanuts, groundnut oils, peanut butters, and derived confectionery.
Soybeans
Soybeans, soy sauce, lecithin, and culinary soy preparations.
Milk & Dairy
Cow, sheep, or goat milk, cheese, butter, fresh cream, and lactose-containing products.
Tree Nuts
Almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, and macadamia nuts.
Celery
Celery stalks, leaves, seeds, celery salt, and concentrated stocks.
Mustard
Mustard seeds, prepared English or French mustards, marinades, and dressings.
Sesame Seeds
Sesame seeds, tahini paste, artisan bakery loaves, and seasoned oils.
Sulphur Dioxide & Sulphites
Sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of total SO2 (wines and wine vinegars).
Lupin
Lupin beans, lupin flour, and bakery products incorporating lupin derivatives.
Molluscs
Mussels, clams, oysters, octopus, squid, cuttlefish, and products based on molluscs.